Go Back
Salted brown butter chocolate chip cookies inspired by The Fellowship of Bakers and Magic by J. Penner

The Fellowship of Bakers and Magic: Salted Brown Butter Chocolate Chip Cookies

Salted brown butter chocolate chip cookies inspired by The Fellowship of Bakers and Magic by J. Penner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Refrigeration Time: 2 days
Total Time 2 days 40 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 227 grams unsalted butter (1 cup)
  • 150 grams all-purpose flour (1 1/4 cup)
  • 150 grams bread flour (1 1/4 cup)
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 151 grams granulated white sugar (3/4 cup)
  • 260 grams light brown sugar (1 1/4 cup)
  • 3/4 tsp kosher salt
  • 1 tbsp vanilla extract
  • 1 large whole egg room temperature
  • 1 large egg yolk room temperature
  • 340 grams semi-sweet chocolate chopped
  • maldon salt for topping

Equipment

  • Half sheet pan
  • Parchment paper

Method
 

Brown Butter
  1. Take 3/4 of the unsalted butter and place it in a saucepan over medium-high heat. Once melted, stir occasionally until it emits a nutty aroma and the milk solids at the bottom of the pan become golden brown, approximately 6-8 minutes.
  2. Remove from the heat and stir in the remaining butter and until combined. Refrigerate for 15 minutes before moving to the next step.
Cookie Batter
  1. In a bowl, combine the all-purpose flour, bread flour, baking soda, and baking powder and set aside.
  2. In a bowl of stand mixer fitted with a paddle attachment, combine the chilled brown butter, granulated white sugar, light brown sugar, salt, and vanilla. Mix on medium low speed until well combined.
  3. Add the whole egg and egg yolk and mix for another 30 seconds until well combined on medium speed. Let the mixture rest for 3 minutes and repeat the process of mixing for 30 seconds and resting for 3 minutes. Repeat this process twice.
  4. Gradually add the flour mixture in 2-3 additions while mixing on low speed. Add the chopped chocolate in with the last addition of flour and mix just until combined. Leave a handful of chopped chocolate aside to top the cookies later.
  5. With a portion scoop, portion the cookie dough onto a sheet pan and refrigerate for up to 48 hours (30 minutes minimum), covered.
Baking
  1. Preheat the oven to 375F with the baking rack set in the middle of the oven. Prepare a baking sheet with parchment paper and set aside.
  2. Place the cookie balls 2-3 inches away from each other on the prepared baking sheet. Top each with some chopped chocolate and Maldon flakey salt.
  3. Bake for 12-15 minutes until the edges are golden brown. Remove from the oven and allow it to cool for a few minutes before transferring to a cooling rack.

Notes

Baking Tips:

  • Chill the Dough: Chilling your cookie dough helps to create thicker cookies with a chewy texture, and it allows the flavors to develop more fully.
  • Flakey Sea Salt: Don’t skip the sprinkle of sea salt on top! It enhances the flavor and creates a delightful salty-sweet contrast. 
  • Use High-Quality Chocolate: The better the chocolate, the better the cookies will taste. Opt for high-quality semi-sweet chocolate for the best results. I preferred chopping the chocolate instead of buying chocolate chips.